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Perfect Flaky Crust Strawberry Rhubarb Pie

Close-up of a juicy slice of strawberry rhubarb pie showing the bright red filling and golden, sugared crust.
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A reliable recipe for a classic strawberry rhubarb pie featuring a flaky crust and a filling with a balanced sweet and tart flavor.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved or quartered
  • 1 1/2 cups granulated sugar (adjust to taste)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Prepare the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the filling: In a large bowl, gently combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Let the mixture sit while you roll out the dough.
  4. Preheat your oven to 400°F (200°C).
  5. On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  6. Pour the fruit filling into the crust. Dot the top of the filling with small pieces of leftover butter if desired for richness.
  7. Roll out the second dough disk. You can place it over the filling as a solid top crust (cutting vents) or cut strips to create a lattice top. Crimp the edges of the top and bottom crusts together to seal.
  8. Brush the top crust lightly with the beaten egg and sprinkle with coarse sugar.
  9. Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  10. Let the pie cool on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • For a run-free filling, ensure you use the full amount of cornstarch specified and allow the pie to cool completely before cutting.
  • If you prefer a crumble topping instead of a double crust, use 1 1/2 cups of flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter mixed until crumbly, and sprinkle over the filling.
  • Chill the butter and water well for the flakiest crust possible.

Nutrition

Find it online: https://cookerykings.com/strawberry-rhubarb-pie-recipe/